Cheese And Pear: Perfect Pairing For A Snack

what cheese goes well with pears

Pears and cheese is a classic combination, with the duo being described as a match made in cheeseboard heaven. The mix of flavours and textures works perfectly in a variety of dishes, from appetisers to desserts. The key to a good pairing is balance, and there are endless combinations to try. For example, a sweet, juicy Bartlett pear pairs well with salty, brined cheeses like feta, while a crisp, slightly grainy Bosc pear sings when combined with soft or semi-soft blue cheeses like Roquefort or Stilton.

Characteristics Values
Pear variety Bartlett, D'Anjou, Red D'Anjou, Comice, Bosc, Forelle, Seckel, Starkrimson, Green Anjou, Red Anjou, Williams, Coscia, Abate, Decane, Kaiser
Cheese variety Mascarpone, Feta, Halloumi, Goat Cheese, Chèvre, Camembert, Smoked or <co: 0,1,2,5>Aged Gouda, Cheddar, Roquefort, Stilton, Gorgonzola, Parmigiano-Reggiano, Blue Cheese, Pecorino, Manchego, Monterey Jack, Fontina, Havarti, Brie, Pepper Jack, Colby Jack, Vermont Sharp Cheddar, Seriously Sharp Cheddar, Extra Sharp Cheddar, Taleggio, Provolone, Fiore Sardo, Pecorino Romano, Grana Padano, Bel Paese, Truffle Tremor, Gruyere, Point Reyes Blue, Pierce Point, Cremont, Epoisse, Humbolt Fog, Bayley Hazen Blue, Cowgirl Creamery, Blue Wensleydale, Peppercorn Sublimity, Farmstead Aged Gouda

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Goat's cheese and Anjou pears

Pears and cheese are a classic combination, and for good reason. The different varieties of each work together to create a range of delicious flavours and textures.

D'Anjou pears, also known as winter pears, are juicy, sweet, and have a brisk lemony citrus flavour with a hint of spice. They work best with cheeses that won't overpower their flavour. One of the best cheeses to pair with this type of pear is a young and mild Chèvre goat cheese. The tanginess of the goat cheese works in harmony with the sweetness of the pear, and the mildness of a young Chèvre ensures the delicate flavour of the pear isn't overpowered.

A great way to serve this combination is on a crostini. To make this, slice a baguette into 1-inch thick slices, brush with olive oil, and bake in the oven until toasted. Spread some soft goat cheese on each slice, add a pinch of pepper, and top with thinly sliced pear. You can also add some walnuts or almonds and a drizzle of honey for a touch of extra sweetness.

If you want to serve this combination as part of a cheeseboard, simply slice the pear lengthwise and lay the slices out near the goat cheese. This way, your guests can enjoy the flavours together, or try them separately.

For a warm option, try baking the pear slices in the oven for a few minutes to bring out their natural sweetness. Top with tangy goat cheese, a drizzle of honey, and some chopped pecans or walnuts. You could also add a sprinkle of rosemary for a piney flavour that complements the sweetness of the pear and honey.

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Brie and Bartlett pears

Bartlett pears are sweet, juicy, and buttery with a quintessential pear fragrance. They are delicious cooked or fresh and are a wonderful addition to salads. When it comes to cheese, they pair well with salty, brined cheeses such as feta and halloumi.

Brie is a soft-ripened cheese made from cow's milk and is one of France's most famous cheeses. It has a creamy ivory interior and a beige-white edible rind. It has a rich, earthy, and nutty flavor. The combination of Bartlett pears and brie is a great choice for a starter or dessert.

For a starter, try a salad with arugula, oven-roasted Bartlett pears, and brie. The peppery arugula and sharp cheese create a nice contrast to the sweetness of the pear. You could also add some prosciutto and blue cheese to make it even more indulgent.

If you're looking for a dessert, try pairing the Bartlett pear and brie with a glass of Chianti Riserva or a tawny port. The Chianti Riserva, a full-bodied Italian red wine, has a slightly fruity and tannic finish that cuts through the creaminess of the brie while highlighting its earthiness and blending with the pear's sweetness. Tawny port, on the other hand, is a sweet fortified wine from Portugal that stands up well to the assertive flavor of brie and mirrors the sweetness of the pear.

When creating a cheese board with Bartlett pears and brie, consider adding some Marcona almonds or toasted walnuts to provide extra crunch. You can also include crackers or crostini for a textural contrast. Remember to let your pears ripen fully before serving, as this will ensure the best flavor and texture.

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Gorgonzola and Comice pears

Gorgonzola is a rich and creamy blue cheese from Italy's Lombardy region. It is made from cow's milk and has an ivory interior with greenish-blue striations. There are two varieties: dolce, a soft, mild and aromatic cheese; and naturale, an aged gorgonzola with a more assertive flavour. Both are creamy with a touch of spice and sweetness on the tongue, making them a wonderful match for the Comice pear.

For a delicious dessert, try poaching Comice pears and serving them with gorgonzola and a glass of Marsala. Marsala is one of Italy's most famous fortified wines and, while it is often used in cooking, the finest are certainly worth sipping with pears and cheese. The best Marsalas develop a rich and smoky raisin-like flavour after years of ageing in wood casks.

If you're looking for an easy appetiser or party food, try a pear and gorgonzola puff pastry. Simply add sliced pears, gorgonzola cheese, pecans, honey and thyme to a sheet of puff pastry and bake in the oven. This combination of sweet and savoury flavours is absolutely delicious.

For a more unusual option, try making a gorgonzola ice cream to serve with your Comice pears. This may sound like a strange choice, but gorgonzola dolce is on the mild and creamy side and blends well with a custard-based ice cream.

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Roquefort and Bosc pears

Pears and cheese are a classic combination, and for good reason. The sweetness and crispness of a pear are a perfect match for the salty, savoury notes of cheese.

When it comes to Bosc pears, a firm-textured yet juicy variety with a sweet flavour and subtle hints of fall spices, blue cheese is an excellent pairing. And when it comes to blue cheese, Roquefort is king.

Roquefort is a French blue cheese, known for its stinky, refined flavour and blue-green veins. It is made from sheep's milk and has a creamy, spreadable texture that is still firm enough to be crumbled. This makes it an ideal cheese to pair with Bosc pears, as the cheese will stick to the pear but can also be crumbled over a salad.

For a simple yet impressive appetizer, try stuffing Bosc pears with Roquefort, walnuts, and thyme, and drizzling with honey. This combination of sweet, salty, and spicy notes is a treat for the taste buds.

For a more substantial meal, a salad of mixed greens, Roquefort, and Bosc pears is a delicious option. The peppery rocket (arugula) provides a refreshing contrast to the cheese and fruit, while a honey mustard dressing brings all the flavours together.

If you're feeling creative, try making a pear tart with Roquefort, rosemary, and honey, or prosciutto-wrapped roast Bosc pears with Roquefort and blue cheese.

Whatever way you choose to enjoy them, the combination of Bosc pears and Roquefort cheese is a delicious treat.

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Pecorino, Parmigiano and Kaiser pears

Pears and cheese are a classic combination, with a saying from the 1200s claiming that "God has never made a more successful marriage than the union of pears and cheese".

Pecorino is a firm, aged, tart cheese that pairs well with sweet, crisp Fuji apples. It is also a good match for the sweet, fall-like flavour of Bosc pears.

Parmigiano-Reggiano is a hard, dry Italian cheese with a crumbly, granular texture and a zesty, salty and sweetish flavour. It is a perfect foil for the buttery richness and juiciness of Bosc pears. It also goes well with D'Anjou pears, which are sweet, juicy, and have a brisk lemony citrus flavour with a hint of spice.

Kaiser pears have a long shape and smooth brown skin. They are juicy and crisp, making them ideal for baking. They are very good with red wine and cloves.

  • Cacio e Pepe with Pear Slivers: A classic Roman dish, combining pasta with freshly grated pecorino Romano cheese, black pepper, and thin slices of firm pear, preferably Kaiser. The pear slices can be deep-fried or baked.
  • Prosciutto-wrapped roast pears with Brie and blue cheese: A delicious starter combining salty prosciutto, sharp cheese, peppery arugula, and oven-roasted pears.
  • Pear tart with goat cheese, rosemary, and honey: A gorgeous tart with juicy pears, goat cheese, honey, and fragrant rosemary.

Frequently asked questions

D'Anjou pears are sweet, juicy, and fragrant with a hint of spice. They pair well with creamy, tangy goat cheese, Camembert, and Brie.

Bartlett pears have a classic pear flavor and fragrance. They are sweet, buttery, and musky. They pair well with salty, brined cheeses such as feta, mascarpone, and halloumi.

Bosc pears are firm, juicy, and excellent for cooking and baking. They have a crisp, dense, slightly grainy texture with a sweet flavor and subtle hints of fall spices. They pair well with soft or semi-soft blue cheeses like Roquefort, Stilton, and Gorgonzola.

Comice pears are sweet and juicy with a delicate, creamy texture. They pair well with blue cheeses such as Gorgonzola, Danish Blue Cheese, and Stilton.

A glass of sweet wine is a perfect choice to pair with pears and cheese. Sauvignon Blanc, a dry Riesling, or Brut Champagne are also safe bets.

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